September 18, 2012 (Tue)
from 6:30 PM - 8:30 PM

Join us on a gastronomic adventure as we explore the culinary landscape of South Africa. The cuisine of South Africa is an exuberant, colorful mix, influenced by the many cultures who have called the region home over hundreds of years. One finds traces of traditional tribal cooking in the savory grills and roasts, and the influence of the Europeans can be seen in the flavorful meat pies and stews. The ever-present curries and spice mixes are carryovers from settlers arriving from Southeast Asia hundreds of years ago. And, with its unique geography, South Africa also produces some of the world’s most interesting up-and-coming wines.

Kick back and relax in this demonstration class as we taste our way through some of Burgundy’s best dishes. Chef Carl Raymond will be our guide, sharing cooking tips, techniques and culinary insight as he prepares dishes for you to enjoy.

We’ll begin our exploration of this fascinating cuisine with the hot and spicy shrimp Piri Piri, a traditional preparation. Chef Carl will also demonstrate how to make two classics, bobotie, a savory lamb curry, and the street food “bunny chow” (actually a vegetable curry…no bunnies here…). We’ll end our tasting with traditional South African cookies, made with almonds and wine.

And no meal at Astor would be complete without wine! The remarkable diversity in climate, landscape and soils make wines from South Africa an exciting area for wine lovers to explore! Winemaking in this beautiful country dates back to the 1600s and with sparkling, still, and dessert wines made throughout the country, there are plenty of delicious and affordable wines to discover today. A resident Sommelier will expertly pair each dish with wine as we discuss South Africa’s signature grapes and wine styles. You’ll leave with an arsenal of culinary techniques and wine pairing know-how, and a new appreciation for all things South African.